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White Chocolate Cake with Strawberries

A simple sponge cake recipe with the delicious addition of white chocolate. The white chocolate sponges are sandwiched together with a classic cream filling, topped with fresh strawberries. A beautifully light cake perfect for afternoon tea.
  • Cooking time35 minutes
  • Prep time1 hour 0 minutes
  • Servings1 portions
recipe image White Chocolate Cake with Strawberries

Ingredients

  • 225 grams Stork
  • 225 g caster sugar
  • 4 medium eggs
  • 1 teaspoon vanilla extract / 1 vanilla pod
  • 225 g self raising flour, sieved / 220g flour + 1 tsp baking powder
  • 100 g grated white chocolate
  • 284ml Elmlea double
  • Few drops vanilla extract / 1 vanilla pod
  • 2 tablespoons icing sugar
  • 500 g strawberries
  • 20 g blueberries
  • A few sprigs of mint
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Cream together the Stork and caster sugar until light and fluffy.
  2. Beat in the vanilla and eggs one at a time.
  3. Fold in the flour and finally the grated white chocolate.
  4. Divide the mix between to 2 x 20cm cake tins and bake in a preheated oven at 180 °C, 160°C, Gas mark 4 for 35 minutes. Cool on a wire rack.
  5. Prepare the filling: whip the Elmlea until thick. Add some vanilla and icing sugar and mix everything thoroughly.
  6. Spread one third of the Elmlea over one cake, and sandwich the cakes together.
  7. Carefully spread on the top and if liked place some of the Elmlea in a piping bag and pipe a decoration around the top of the cake. Place the strawberries and blueberries on the top and decorate with sprigs of fresh mint.